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Ingredients
- 1/4 kg Prawns (shelled).
- 1 tsp Cummin seeds
- 1 tsp Peppercorns
- 10 x Kashmiri chillies Vinegar to taste
- 1 tsp Grnd turmeric
- 2 c. Oil
- 4 med Onions, chopped
- 1 handf curry leaves
- 1 x 1-inch piece of ginger, finely minced
- 3 x Heads garlic, finely minced
- 4 x Green chillies, seeded and minced Salt to taste
Directions
- Many Asian countries have a balchao type preserve. It is used either in the preparation of other dishes ;- see Balchao de peixe (fish balchao) and Balchao de porco (pork balchao), or possibly served as an accompaniment to other dishes.
- For a fresh balchao, i.e. one you are not going to bottle :-
- Grind together the cummin, peppercorns and chillies with the vinegar. Fold in the turmeric. Fry the onions in the oil till all the water have gone.
- Add in the prawns, masala, curry leaves, garlic, ginger and green chillies.
- Simmer for 10 min or possibly so.
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